Dinner Cook Twelve men, two men per night, one time per week Dinner Cooks must provide the Food Board Manager with a menu – including all ingredients for each element of the meal – for the upcoming two in a scheduled cook meeting with their co-cook. Consult with the Food Board Manager on how this will be done. Failure to turn in a menu on time or attend the scheduled cook meeting without excuse will result in a J-board. Each meal must be adequately prepared according to guidelines set by the Food Board Manager (proper number of sides, salad preparation, and vegetarian options if requested, etc). Consult the many cookbooks and recipes we have available in our hall, as well as other halls, or use the Internet. It is also required that you prepare enough food for those with varied eating habits, such as vegetarians or lactose intolerant residents in our hall. This part of the meal should be made separate from the meat. For example: in stir-fry, fry the vegetables, remove some veggies for the vegetarians, and then add chicken to mix for the rest of the hall. Twenty-four hours before you are scheduled to cook, look through the pantry and various fridges to make sure that you have all the required ingredients for your next meal. Any frozen foods such as meat take out of the freezer and place in a pot of cold water and put it into the refrigerator the day before so it is thawed by cooking time. If you are missing certain ingredients notify the Food Board Manager, SHD or Proctor as soon as possible before you are scheduled to cook. If you fail to give a notice, you will be responsible for the missing ingredient.
1. Start at 4:00 p.m. at the latest (Be advised that some foods might take longer to cook) 2. Wash your hands often during the preparation of the meal 3. If there is an afternoon shipment of food still sitting out, put it away 4. Break down all boxes that you take food from 5. Prepare dinner as the menu dictates. If you ever have any questions, don’t hesitate to ask the Food Board Manager, SHD, or Proctor. 6. Make drinks for the meal 7. Set out plates, cups, silverware, and napkins prior to serving 8. Before serving prepare late plates as needed (see calendar outside of Kitchen) 9. Clean off used pots and pans that won’t be used during serving 10. If indoor grill was used clean it
11. Clean up after yourself as you cook and clean any big messes you make 12. Clean off the surface of the island, stovetop, and stove front with All in One 13. If outdoor grill was used, clean out coals into brown paper bag and throw away
Serving time is 6:00 p.m. If you are out of any supply, let the Food Board Manager, Proctor, or SHD know as soon as possible |